Job Overview
Employment Type
Full-time
Compensation
Salary
Range $95,000.00 - $110,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
vacation days
Job Description
Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services, founded in 2015. The company operates a diverse portfolio of world-class venues, including arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. With a focus on venue development, management, hospitality, and sponsorship sales, OVG is dedicated to creating unforgettable live entertainment experiences for fans and clients worldwide. OVG's commitment to inclusivity, innovation, and excellence underpins their success and strengthens their ability to serve a wide variety of communities in which their venues operate.
The Truth is a premier music venue located in the heart of Nashville, Tennessee, operating under the Oak View Group's management. This venue is renowned for hosting high-profile concerts, private events, VIP experiences, and daily food service, catering to a vibrant and diverse audience. The venue aims to deliver exceptional service that enhances the overall live entertainment experience through quality culinary offerings.
The Executive Chef at The Truth holds a critical leadership role, responsible for overseeing all culinary operations within the venue’s kitchen. This full-time position offers an annual salary ranging from $95,000 to $110,000 and is bonus eligible. The Executive Chef’s role involves comprehensive management duties including menu planning, food preparation, kitchen staff leadership, food quality assurance, inventory and budgeting oversight, and strict adherence to food safety standards.
This position demands a visionary culinary professional capable of crafting menus that align with the venue’s diverse event requirements and concept, as well as the operational agility to coordinate with venue leadership for concerts, special functions, and VIP events. The Executive Chef will hire, train, schedule, and evaluate kitchen staff, ensuring the kitchen maintains the highest standards of cleanliness, organization, and compliance with federal, state, and local regulations.
In addition to operational excellence, the Executive Chef is charged with managing food and labor costs, implementing waste reduction strategies, maintaining equipment standards, and fostering a positive, safety-conscious work environment. This leadership role requires expertise in culinary techniques, kitchen operations, inventory management, and cost control, combined with excellent organizational and communication skills to thrive in a fast-paced, high-volume environment.
Oak View Group values diversity and inclusiveness, promoting a workplace culture that reflects and celebrates the diverse communities it serves. As an equal opportunity employer, OVG is dedicated to providing a work environment free from discrimination and encourages applications from all qualified individuals. This role’s responsibilities and benefits make it an excellent opportunity for experienced culinary leaders seeking to make a significant impact within a dynamic live entertainment context.
The Truth is a premier music venue located in the heart of Nashville, Tennessee, operating under the Oak View Group's management. This venue is renowned for hosting high-profile concerts, private events, VIP experiences, and daily food service, catering to a vibrant and diverse audience. The venue aims to deliver exceptional service that enhances the overall live entertainment experience through quality culinary offerings.
The Executive Chef at The Truth holds a critical leadership role, responsible for overseeing all culinary operations within the venue’s kitchen. This full-time position offers an annual salary ranging from $95,000 to $110,000 and is bonus eligible. The Executive Chef’s role involves comprehensive management duties including menu planning, food preparation, kitchen staff leadership, food quality assurance, inventory and budgeting oversight, and strict adherence to food safety standards.
This position demands a visionary culinary professional capable of crafting menus that align with the venue’s diverse event requirements and concept, as well as the operational agility to coordinate with venue leadership for concerts, special functions, and VIP events. The Executive Chef will hire, train, schedule, and evaluate kitchen staff, ensuring the kitchen maintains the highest standards of cleanliness, organization, and compliance with federal, state, and local regulations.
In addition to operational excellence, the Executive Chef is charged with managing food and labor costs, implementing waste reduction strategies, maintaining equipment standards, and fostering a positive, safety-conscious work environment. This leadership role requires expertise in culinary techniques, kitchen operations, inventory management, and cost control, combined with excellent organizational and communication skills to thrive in a fast-paced, high-volume environment.
Oak View Group values diversity and inclusiveness, promoting a workplace culture that reflects and celebrates the diverse communities it serves. As an equal opportunity employer, OVG is dedicated to providing a work environment free from discrimination and encourages applications from all qualified individuals. This role’s responsibilities and benefits make it an excellent opportunity for experienced culinary leaders seeking to make a significant impact within a dynamic live entertainment context.
Job Requirements
- 5-7 years of progressive culinary leadership experience
- At least 2 years as an Executive Chef in a high-volume restaurant entertainment venue hotel or catering operation
- Culinary degree or formal culinary training preferred
- Knowledge of food safety regulations with ServSafe Manager Certification preferred or ability to obtain
- Strong organizational communication and time management skills
- Ability to work flexible schedule including evenings weekends holidays and event days
- Physical ability to stand for extended periods and lift heavy objects
- Experience managing food and labor costs
- Ability to maintain high food quality standards in a fast-paced environment
Job Qualifications
- 5-7 years of progressive culinary leadership experience with at least 2 years as an Executive Chef in a high-volume restaurant entertainment venue hotel or catering operation
- Culinary degree or formal culinary training preferred
- Strong knowledge of food preparation techniques kitchen operations inventory management and cost control
- Experience managing labor budgets food costs and purchasing
- Knowledge of food safety regulations ServSafe Manager Certification preferred or ability to obtain
- Proven ability to lead motivate and develop a diverse kitchen team
- Excellent organizational communication and time management skills
- Ability to work in a fast-paced environment while maintaining high food quality standards
- Flexible schedule including evenings weekends holidays and event days
- Ability to stand for extended periods and regularly lift heavy objects
- Proficiency with Microsoft Office and restaurant inventory or point-of-sale systems is a plus
Job Duties
- Lead and manage all kitchen operations including food preparation production and service
- Develop and maintain menus that align with the venue's concept and event needs
- Hire train schedule coach and evaluate kitchen team members
- Ensure all food is prepared and presented according to company quality standards
- Maintain compliance with all federal state and local health sanitation and food safety regulations
- Monitor food and labor costs and implement strategies to meet budget goals
- Order food supplies and kitchen equipment while maintaining proper inventory levels
- Minimize waste and control inventory through proper storage and portion control
- Coordinate with the Food and Beverage Director and venue leadership to execute concerts VIP events and special functions
- Ensure kitchens remain clean organized and inspection-ready at all times
- Develop standardized recipes and maintain consistency across all menu items
- Address kitchen issues promptly and maintain a positive team-oriented work environment
- Ensure all equipment is properly maintained and report repair needs
- Promote a culture of safety professionalism and continuous improvement
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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